Trofie pasta with pesto sauce "Trofie al pesto"

Liguria

Cooking time: about 5 minutes Difficulty: Ingredients, amounts for 4 people: white flour with bran: 12 ½ oz Genoese Pesto (Genoese condiment made from basil and pine nuts): salt:

Preparation: Put the flour onto a pastry board, add a pinch of salt and enough water to obtain a relatively firm dough. Work it well and then pull off small pieces not much larger than the size of a chick pea, and, with the palm of the hand, roll them on the table to form small, short pasta shapes, twisted and tapering at the ends, about three or four centimetres (1 ½ inches) in length (to facilitate the formation of these shapes, wrap the dough around a long, thin wooden stick). When all the trofie are ready, boil them for a few minutes in salted, boiling water, then drain them and dress with plenty of pesto and serve.